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Faculty Members |
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Huai-wen Yang, Associate Professor
Ph.D University of Wisconsin-Madison (Major: Food Engineering)
Ext.: +886-5-2717620
Interest: Food engineering, Microwave Processing simulation for food, Food
preparation.
Teaching: Food Engineering, Food Science
Research: Microwave proofing
Reducing the amount of trans-fatty acid usage in bakery
Consumer behavior for healthy food
Low-sodium meal plan design using flavor-enhanced materials |
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期刊論文：
1. Gunasekaran, S. & Yang, H. W. (2007). Optimization of pulsed microwave heating. Journal of Food Engineering, 78 (7) 1457–1462. (EI)
2. Gunasekaran, S. & Yang, H. W. (2007). Effect of experimental parameters on temperature distribution during continuous and pulsed microwave heating. Journal of Food Engineering, 78 (7) 1452–1456. (EI)
3. Yang, H. W. & Gunasekaran, S. (2004). Comparison of temperature distribution in model food cylinders based on Maxwell’s equations and Lambert’s law during pulsed microwave heating. Journal of Food Engineering, 64 (4), 445-453. (EI)
4. Yang, H. W. & Gunasekaran, S. (2001). Temperature profiles in a cylindrical model food during microwave heating. Journal of Food Science, 66 (7), 998-1004. (SCI)
5. Yang, H. W. & Yen. M. (1996). A computational method to estimate moisture content by product weight. California Agricultural Technology Institute Paper No.960901.
會議論文:
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Yang, H. W. (2002). Factorial analysis of experimental variable based the same power level during intermittent and non-intermittent microwave heating, Chinese Institute of Food Science and Technology Annual Meeting, Abstract# FO-06, Oral presentation, Food Engineering, Packing and Physical Properties Section, Taichung, Taiwan, R.O.C., December 2002.
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Yang, H. W. & Gunasekaran, S. (2001). The effect of power level on temperature during continuous and pulsed microwave heating. Institute of Food Technology Annual Meeting, Abstract #14A-25, Poster Presentation, Food Engineering Section, New Orleans, LA.
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Yang, H. W. & Gunasekaran, S. (2000). Predicting temperature profile in a cylindrical food system during pulsed microwave heating. Institute of Food Technology Annual Meeting, Abstract #73-6, Oral Presentation, Innovation Engineering Section, Dallas, TX.
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Yang, H. W. & Gunasekaran, S. (1999). Pulsed microwave heating of agar gel. Institute of Food Technology Annual Meeting, Abstract #75-14, Oral Presentation, Innovation Engineering Section, Chicago, IL.
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Yang, H. W. & Gunasekaran, S. (1998). Dielectic properties of food emulsion at 2.45 GHz. Institute of Food Technology Annual Meeting, Abstract #14-7, Poster Presentation, Food Engineering Section, Atalanta, GA.
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Yang, H. W. & Yen. M. (1996). Dehydration characteristics of Thompson seedless grapes in a microwave vacuum system. Institute of Food Technology Annual Meeting, Abstract #75-3, Poster Presentation, Food Engineering Section, New Orleans, LA.
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